CASI COOKING RULES

1. CHILI COOKED ON SITE -All chili must be cooked from scratch on site the day of the cook-off. All chili must be prepared in the open, inside the venue. (No cooking in motor homes, etc.)
2. CHILI COOKED FROM SCRATCH – “Scratch” is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, no complete commercial chili mixes (”…Just add meat…”) are not permitted.
3. NO FILLERS IN CHILI – Beans, macaroni, hominy, rice or other similar ingredients are not permitted.
4. SANITATION – Cooks are to prepare and cook chili in as sanitary manner as possible.
5. INSPECTION OF COOKING CONDITIONS – Cooking conditions are subject to inspection by the head judge or his/her designee and CASI Referee. Failure to comply is subject to disqualification.
6. COOKS MAY HAVE TO TASTE THEIR CHILI – At the discretion of the head judge and CASI Referee, chili cooks may be required to remove lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, his or her chili will be disqualified.)
7. ONE CHILI PER COOK – Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.
8. COOKS MUST SIGN NUMBER SLIPS – Chili cooks must legibly sign their secrete number slips in ink with their first and last names at the time cups are issued. Winners will not be eligible if their secret number is unsigned when presented. NOTE: Cooks must present their signed secret numbers to claim their prize.
9. PROTECT THE JUDGING CUP – Once judging cups have been issued, each head cook is responsible for his/her judging cup. Cooks must not remove or tamper with he numbers on outside of the cups. Any marked or altered cup must be replaced prior to TURN-IN or it will be disqualified.
10. FILLING CUPS – Cups will be filled 3/4” from the top of the cup.
11. CHILI TURN-IN – Chili will be turned in at the place and time designated at the cooks’ meeting or at otherwise designated by the head judges.
12. PYROTECHNICS – No chili contestant may discharge fire arms or use pyrotechnics or explosives at a chili cook-off. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cook-off.
13. PENALTIES – Failure to comply with CASI rules will result in disqualification of an individual cook for the cook-off. Decision of the officials(s) are final. In case of disqualification, the CASI official monitoring the cook-off will immediately notify the head cook and give a reason for disqualification. In the event disqualification of a cup of chili occurs after judging has started, it is not necessary that the cook be located or given an explanation for disqualification.
14. PUBLIC TASTING – One gallon of chili is required.

1. Cooks must be active ICS members and at least 18 years old. Cooks must register for their ICS membership and sign-in for every cook-off through the ICS website, chilicookoff.com
2. Tradition Red Chili: Is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegatable fillers such as rice and pasta and not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.
3. Homestyle Chili: Is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required. Preference is not given to either cut meant, ground meat, shredded meat or cubed meat. Seafood is allowed.
4. Chili Verde is any kind of meat, or combination of meats, cooked with green chili peppers, various spices and other ingredients. Non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.
5. Veggie Chlii is any kind of vegetable, or combination of vegetables, cooked with chili peppers, various spices and other ingredients. The use of soy and meatless “meat” substitutes is allowed. Veggie Chili can be any color.
6. No ingredient may be pre-cooked in any way prior to the commencement of the official cooking time. The only exceptions are canned vegetables, sauces, peppers, liquids, seasoning pastes and meat substitutes.
7. Meat may be pre-cut or ground but MAY NOT be pre-cooked, treated, seasoned or marinated in any manner.
8. Grinding and/or mixing of spices is allowed.
9. All other ingredients must be prepared and/or chopped on-site during the preparation period. The preparation period is the designated time between set-up and the start of the cooking period for each category. Preparation times may vary by cook-off, as determined by the Chief Judge.
10. All ingredients must be sourced to a licensed food manufacturer, wholesale supplier or retail store. Purchase receipts are recommended and may be required at some cook-offs. No ingredients are allowed that have originated from unlicensed growers or supplies. No home grown or home canned/bottle ingredients are allowed.
11. No wild game meat is permitted, even if processed by a licensed facility. All ingredients are subject to inspection at any time, by ICS representatives or local and state officials.
12. All food – whether stored, resting or cooking – must always be maintained at food-safe temperatures. Food temperatures are subject to inspection at any time by ICS representatives or local/state officials.
13. All food handling, preparation and sering must comply with all local and state guidelines, policies and rules.
14. Failure to abide by any of the above, in the unilateral and unfettered opinion of the Chief Judge, will result in immediate disqualification from the cook-off.
15. Cooking during the entire cooking period is at the sole direction of the contestant.
16. For each category a contestant competes in, they must cook a minimum of 32 oz. to be submitted for judging.
17. For each category a contestant competes in, they must cook 32 oz. to be submitted for judging.
18. Contestants must cook and turn in their entries. The Chief Judge has the right to disqualify any cook or team of cooks found turning in entry(s) not prepared by them.